By Mayo Clinic Staff

Number of servings

Serves 4


    4 packed cups torn fresh spinach
    1 cup sliced fresh strawberries
    1 cup fresh, or frozen, blueberries
    1 small sweet onion, sliced
    1/4 cup chopped pecans, toasted
    Salad Dressing
    2 tablespoons white wine vinegar, or cider vinegar
    2 tablespoons balsamic vinegar
    2 tablespoons honey
    2 teaspoons Dijon mustard
    1 teaspoon curry powder (can be omitted)
    1/8 teaspoon pepper


In a large salad bowl, toss together spinach, strawberries, blueberries, onion and pecans. In a jar with a tightfitting lid, combine dressing ingredients. Shake well. Pour over salad and toss to coat. Serve immediately.

Nutritional analysis per serving

  • Total carbohydrate 25 g
  • Dietary fiber 4 g
  • Sodium 197 mg
  • Saturated fat 0.5 g
  • Total fat 5 g
  • Cholesterol 0 mg
  • Protein 4 g
  • Monounsaturated fat 3 g
  • Calories 158

This recipe is one of 400 recipes collected in the "Fix-It and Enjoy-It! Healthy Cookbook" published by Good Books and available at the Bookstore.

Feb. 10, 2009